This was an interesting dish. It was good, but it was very sweet. I’m not sure that the combination of flavors works so well for a main course. It wasn’t bad, but it’s definitely not something I’ll make again.
Pineapple and Cardamom Chicken with Mint
Bon Appétit May 2007
Makes 4 servings
1 teaspoon ground cardamom
¾ teaspoon salt
1 teaspoon (packed) finely grated lemon peel
4 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
½ large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups)
¾ cup low-salt chicken broth
½ cup pineapple juice
½ cup fresh mint leaves
Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.
MacGourmet Rating: 3 Stars